Salade Lyonnaise Recipe

Wash frisée and escarole thoroughly. Spin or pat dry until mostly dry. Tear frisée into bite-sized pieces and roughly chop escarole. Place both in a large chilled salad bowl and refrigerate while other components are prepared.

Heat a large skillet over medium heat. Add the cut bacon lardons and cook, stirring occasionally, until they are crisp and golden and most fat has rendered, about 7–10 minutes.

Using a slotted spoon, transfer cooked lardons to a paper towel-lined plate to drain. Reserve 2 tablespoons of the hot bacon drippings by pouring off excess fat into a heatproof container and keeping the drippings in the skillet. Let lardons cool slightly.

Soft-Poached Eggs (recommended)

Bring a medium saucepan of water to a gentle simmer and add a splash of vinegar if desired. Crack each egg into a small cup. Create a gentle whirlpool and slip each egg into the simmering water. Cook 3–3½ minutes for runny yolks. Remove with a slotted spoon, drain briefly on paper towel, and season with a pinch of the fine sea salt.

Pan-Fried Eggs (alternative)

If preferred, melt the 1 tablespoon butter in a nonstick skillet over medium-low. Crack eggs into the skillet and cook until whites are set but yolks still runny, about 3–4 minutes. Baste with melted butter for even cooking. Season with a pinch of fine sea salt.

While the eggs cook, make the vinaigrette. In a small bowl or jar, whisk together the champagne vinegar, Dijon mustard, and maple syrup until combined.

Slowly drizzle in the olive oil while whisking (or shake vigorously in a jar) to emulsify. Add the 2 tablespoons of reserved hot bacon drippings and whisk to incorporate — the heat will thin the fat and add smoky flavor. Season with salt and freshly ground black pepper. Taste and adjust acidity or sweetness as desired.

Remove the chilled bowl of greens. Add the warm lardons (they can be slightly warm; this helps wilt frisée just a touch) to the greens.

Pour about two-thirds of the vinaigrette over the greens and lardons. Toss gently but thoroughly so leaves are lightly coated. Add more vinaigrette if needed to lightly dress the salad; you want leaves coated but not soggy.

Divide the dressed greens among 2 plates (or two portions on a shared platter).

Top each portion with a soft-poached or pan-fried egg in the center.

Scatter shaved Parmigiano-Reggiano over the salad and sprinkle any remaining lardons on top. Finish with a grind of black pepper. If desired, drizzle any remaining vinaigrette around the plate.